Day 1 of our Feed Us experiment. This recipe, a lovely and ridiculously simple chicken and basil stir fry was submitted by Lilie of A Planet 4 Creation (truly awesome jewelry), and Asian Buzz (her blog). Thanks for feeding us, Lilie! :)
We added a bit of sugar and spice to the chicken marinade, in the way of sriracha hot sauce and honey. We were worried at first that the dish would need more flavor, that lime juice and fish sauce wouldn’t be enough. But we were pleasantly surprised.
You might have noticed that we don’t eat chicken terribly often, and I guess we’re just not huge fans of it. But someone in this household, however, is…
Yes, kitty loves chicken. And turkey, too, for that matter. She’s a poultry fiend. Sometimes I think she smells the stuff before it even comes out of the fridge. Fish? Shrimp? She can take it or leave it. But unwrap a piece of poultry and she will be at your side. Don’t turn your back, either, or she might just reach up and snatch a piece right off the cutting board.
1 lime (2 tablespoons lime juice)
1 lb skinless, boneless chicken thighs, cut into 1" chunks
1 tablespoons low-sodium soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 tablespoon honey
1 teaspoon peanut oil
12oz trimmed green beans, each cut in half
2 tablespoons water
2 cloves garlic, thinly sliced
1 cup packed basil leaves, sliced
1 tablespoons less-sodium fish sauce
Cooked jasmine rice (optional)
From lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, toss chicken with lime peel, soy sauce, sriracha, and honey; set aside.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add beans and water; cook 4 minutes, stirring often. Add garlic and cook 2 minutes or until beans are tender-crisp. Transfer to bowl.
In same skillet, cook chicken loses its pink color throughout, stirring often. Remove skillet from heat; stir in bean mixture, basil, fish sauce and lime juice. Serve with jasmine rice.